SUNDAY DINNER

As a Mediterranean-style restaurant, Volare might be not the immediate venue that springs to your mind when you consider dining out for a traditional Sunday dinner but please be advised that there are not that many restaurants or pubs in the area, left serving quality, homemade Sunday dinner cooked by a dedicated, experienced chef.  Situated in a Yorkshire Village, Volare has combined it's Sunday dinner menu to keep in with local tradition (roast beef and Yorkshire pudding) whilst offering more choices from the Med.

Points to ponder:-

1. Beef sirloin bought from John Gawthorpe (third generation, Skelmanthorpe butcher), the meat is hung for the correct length of time and is guaranteed to be British.

2. The beef is slowly cooked until very tender and its juices are used to create the most perfect, accompanying gravy.

3. The Yorkshire pudding is homemade from scratch so expect slightly differing shapes but all gloriously tasting.

4. The vegetables are all peeled and chopped by hand, cooked by chefs and not too al dente.

5. The plate it is served to you on, is always warm and the vegetables and potatoes are served separate for you to help yourself to.

6. Horseraddish sauce and homemade pickled onions (a Yorkshire favourite with beef) will accompany your roast beef dinner.

7. The menu allows a choice for every generation, pocket, appetite and mood.

8. The full Mediterranean is also available plus a choice baguettes.

Chateaubriand

(Sundays only. 12 noon – 6pm.  Due to availability, please order 7 days prior to your reservation)

  For two people, carved at your table, served with a red wine sauce reduction £19.95 per person.

 The Chateaubriand steak is a thick cut from the most flavourful tenderloin, created by personal chef, Montmireil for Vicomte François-René de Chateaubriand who was an ambassador to Napoleon and a Secretary of State for Louis VIII.

EarlyBird menu also available 2.30-6.15